Galette Complète
Sign in to rate this recipe.
The Tale of Galette Complète
Story updated
The galette, a savory buckwheat crepe, is a Breton staple dating back to when buckwheat was introduced to Brittany in the medieval period because it thrived in the region's poor soil. The 'complète' version, filled with ham, egg, and cheese, is a more modern addition to Breton créperies, now the classic order.
Ingredients
Scale:· 4 servings
- 1 1/2 cups buckwheat flour
- 2 eggs
- 1 cup milk
- 1 cup water
- 1/2 tsp salt
- 2 tbsp melted butter, plus more for cooking
- 4 eggs, for filling
- 8 oz ham, sliced
- 1 1/2 cups Gruyère cheese, grated
Instructions
- 1Whisk buckwheat flour, salt, 2 eggs, milk, water, and melted butter into a smooth batter and rest 30 minutes.
- 2Heat a crepe pan or nonstick skillet and butter it lightly.
- 3Pour in batter, swirling to coat thinly, and cook until the edges lift.
- 4Crack an egg into the center and sprinkle with ham and cheese.
- 5Fold the four edges of the galette inward to form a square, leaving the egg exposed.
- 6Cook until the egg white sets and the cheese melts, then slide onto a plate.
Want Cook Mode, your own recipe photos, and unlimited calculators?
Get Home Cooking ProComments
Loading comments…
Sign in to leave a comment.